It looks like that a lot of chefs are heading out of the restaurants and into the trucks. This NPR article talks about how a lot of fine dining chefs are setting up their own food trucks rather than a regular brick-and-mortar store.
I definitely am behind this all the way. Living here in Hawaii plate lunches from trucks are some of the best finds for eats. Then living and going to school in Philly I could not get enough of the crepe truck that parked near the gym at the UPenn campus. I know, crepes after gym equals awesome diet . . .
From a business perspective, I really think that this is a show of innovation and creativeness on the part of the chefs. The mobile food keeps costs down and the like or dislike is definitely felt more immediately. Therefore, there is a lot of creativity going on. Despite the higher prices compared to cheap food trucks, these gourmet ones are still more bang for your buck. Especially, for workers in office buildings who can afford the prices. They know where to get a restaurant meal without having to go to a restaurant. Plus it still comes out cheaper because the chef can offer a meal without all the costs associated with a restaurant.
Anyway, enough of my analysis, I’d also like to share these other finds for Honolulu food trucks.
Some Other Noteworthy Food Trucks
First up, is the Soul Patrol by Chef Sean Priester. Chef Sean used to work at Top of Waikiki before he set out on his own. Now he has his own restaurant, but still finds time to keep his soul food service on wheels. I myself have not tried his food, but several people have suggested it and Chef Sean definitely has a following. (Future Lunch Review!) From what I hear, best place for soul food on the island.
Next up, Shogunai Tacos. Never heard of it here on Honolulu? Well, that’s because it isn’t here yet. Shared to me by a Facebook post, I checked the link and it definitely sounds interesting and fun. I definitely think this will be a cool one to check out. I like Sapori and Moroccan food, and I think that Chef Kamal will bring some new flavors, which I think makes it a great concept.